I cooked a brisket MEXICAN Style and it changed my LIFE!
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- Опубликовано: 13 фев 2024
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* Birria Marinade *
2 lbs Tomato
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#cooking #food #recipe - Развлечения
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GUGA
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Could you put your newest recipes in to your Cookbook please.
Roasted 😂
Jesus loves you and may God bless you
I'd love to see a video with ideas about what to do with trimmings from briskets, steaks, etc. Creative ways to reduce food waste.
burgers! the obvious answer of course :p
I just dunk them in the frying pan and eat them as snacks
@@cigilpatrick80 he even mentions it in the video, right?
I know Brad on Chuds always mentions that his leftovers go into burgers or sausage or the pure fat portions get rendered so they can be repurposed later. I don't know if Guga ever makes sausage but I know he has used rendered fat for some deep fry experiments.
@@TheBigburcie oooh, good point about rendering out that fat. Make the old-fashioned really good McFries with beef tallow, now you've got my mind going places it shouldn't go when I'm at work :)
I like how everything Guga makes is "super easy". Love the channel Guga team
With the equipment he has, everything truly is super easy.
I do wish he'd make more things that are super easy, barely an inconvenience.
@@BrooklyKnight a fellow pitch meeting enjoyer
He just makes everything LOOK easy, even the tough stuff.
Doing easy things is TIGHT
I would recommend omitting the tomatoes and do straight chiles. Chile mixture:
* 5 guajillo chiles
* 3 ancho chiles
* 1 Negro chile
* 2 casabel chiles
* 1 cup chicken broth
* 1/4 cup orange juice
* 2 TBSP apple cider vinegar
Soak the chiles in boiling water for about 20 minutes, blend until smooth and strain the paste through a fine sieve.
pretty sure you can't say that about the chillies
@@jamescheddar4896 shut up
Oof my white boy mouth and ibs burns thinking about that, sounds delicious tho
This sounds more authentic to me
This looks delicious 🤤
I did this exact technique awhile back but since I'm Indonesian, I cooked it with Rendang curry and spices. It was amazing!
U cook mexican food?
Seeing that almost every experiment so far is "INCREDIBLE! 10/10 WOULD HIGHLY RECOMMEND" we need some kind of tier list of the best out of the best.
That would be quite the series
as for best tasting im not sure.
but as for the best tenderizer, Pineapple is the abselute best.
The Birria truck in queens adds bay leaves, cloves cumin and paprika
they also add enough garlic to wipe out a country worth of vampires.
You can never have enough garlic. I do the same but also add an onion.
Well safe to say there’s no vampires in queens. Birria taco man by day. Vampire hunter by night.
Im stoned don’t mind me cheers!!
I took a vacation last year, yes, to a country full of vampires. Who knew? When I came home I was drained...
Sounds like a recipe from New Mexico not Mexico. Or just a recipe for gringos😅😉
Guga love your videos bro. But noooo lol
For extra easy, I make big batches of Guajillo sauce and keep it in containers in the freezer. Then I can add other ingredients later to make things like this. Or anything else that needs chili base.
Works with DIY bone broth too. Btw excellent combo in Birria
Can you post the guajillo sauce recipe ?
@@REY-RUM Rehydrated guajillo, onion, garlic, cumin, water and salt. Processed like he did here. Then strained.
You are the best 👊🏾
If you don't have access to a smoker, adding chipotle chili's in adobo sauce to the marinade will add some smokey flavour aswell.
Probably not as good as using an actual smoker but definitely a good option
For a person living on the 7th of 17 floors of a ghetto high-rise, having a smoker is nothing but a pipe dream...
@@mishXY you're in luck, GE makes an indoor smoker now that filters the smoke. Uses real wood pellets and can sit on a countertop
"Super easy to make and here's how." Every video Guga makes but that’s why we're here! That brisket looks incredible!
I mean this must be the easiest brisket recipe I've ever seen!
I keep punishing myself watching this food porn 😋
When Guga says it might be hard or take some time... lol
I like to skim the fat that comes up while braising the beef in the chilis and use that to fry the tacos rather than the consume, it produces crispier red tacos
That cheese-tortilla combination is called a quesadilla haha
Here on the north of mexico, tacos with cheese and birra are called quesabirria
Keep up the good work guga!
Hi Guga I have never really had a lot of success cooking steak...My local market has just started cutting Ribeye about 2in thick, and after watching you cook steak I have started doing it pretty much the way you do...I have started using a meat thermometer and that has really helped...Thank you for your videos
Guga, as a Mexican American…you sir have won the internet. I’ve been wondering how would a brisket sound in birria and now it looks good.
Redditor fs
Nice to see Guga doing a braise. It's a really a good way to cook the badly butchered supermarket briskets.
You should try the Moroccan version of birria sauce, harissa.
Had to look it up, harissa sounds amazing
I made this with a slightly tweaked marinade recipe. It was WONDERFUL!!! Thank you for sharing this. One of my favorites!
Such a great idea, awesome Guga!
Tuning from Trinidad & Tobago 🇹🇹 👍💯
Guga you're stressing my diet, man! lol. Going to have to try to make this and NOT eat the entire thing. I love birria tacos, and Brisket. Putting them both together is the best Valentines Day love story I've seen!
Oh, this is the FIRST video of yours I have ever seen.
Instantly SUBSCRIBED! 👍😁
I’m really wanting to try this. I make a Korean brisket that is amazing. Love, Love ,Love it. Thanks Guga. I watch you all the time!!
Over all three of your channels you almost always make me hungry!
Yum! That brisket looks delicious Guga!
My favorite vidéos on this chanel are brisket vidéos, thanks @Guga Foods
I love it when these dudes vibe around food. Awesome
I LOVED this video, me personally im 15 and leanerd how to cook birria, i do it with short rib and my whole family loves it, i must try it with brisket
keep cooking little bro! Short rib sounds great with this
Hey young chef-in-the-making! I hope your passion for food inspires you throughout your life! That's amazing to hear a "youngin" your age making such wonderful dinners for the family .That's awesome. Keep being awesome!
tysm, yeah cooking is amazing, so far i want to study gastronomy, i love cooking, i get inspiration from gugas videos@@LindseyLouWho
Yep you got to keep trying different things and make up your own variations /recipes!😃🤤
Your friendship with Oscar from La Capital is one of the greatest blessings ever!
Great video as always dear Guga
This has got to be one of the best things I've ever seen!!! That taco is on my bucket list🔥🔥🔥 much love from SA❤
Guga, you are literally my favorite foodporn channel. I don't think I've ever watched one of your videos and not ended up hungry.
I truly love this channel. Great host, endearing guests, educational and encouraging... It's pretty much the only thing that I watch during meals these days. ☺
I would love to try 10 of those tacos, looks soooo good!
Happy your channel is growing man I enjoy your cooking all the time makes me cook and eat all the time lol 😂
Fantastic job. Possibly my favorite video to try someday
1:02 That is a Chud Trim right there. Well played Guga! You're slowly becoming more Texan.
A brazilian texan living at Miami 🤣
*LEO* is the best!
LEGEND!
Greetings from Estonia 🇪🇪
he's the worst
@@user-ig6sw3zz9f 😃 Leo is the best! *LEO* will always be the *BEST*
@@user-ig6sw3zz9f youre the worst
@@user-ig6sw3zz9f Leo is the best! 😊 something you need to deal with.
♥️
He ruins this channel
Oh my Guga… you have outdone yourself with this one. Those brisket birria tacos look incredible 🤤
God bless Mexican food❤️🔥
The birria marinade in the video is different than in the description. In the video, Guga adds brown sugar and lime. In the description, these are omitted. I made some yesterday using both the video and description. Instead of water I used beef bone broth. I reduced the garlic by half as 20 cloves seemed like a lot! Probably should have used the recommended amount. I fire roasted the tomatoes to get that smoky, char flavor. I reduced the allspice but in hindsight I should have used the recommended amount. Next time I will also add some tallow to get that fat that would normally come from the short ribs that the consume is made from. All in all, it turned out pretty good.
🤔 leaving 1/4 inch of fat on the outside of meet and in the random pockets of fat in the meat should give you plenty of a greasy fat juice in pot🙂 and then with the melting cheese oil all over everything, you really don't need more artery blockers 😅😁
You had to drop this video on Ash Wednesday 🤤🤤
eyoooo right!
The best decision I’ve made in my life is subscribing to this channel
The brisket is absolutely marvelous😍
I want a fusion place using Guga's recipes. It would be the greatest hit ever, on god.
My friend, you just made a Jewish boy very happy. I was looking exactly for a "kosher recipe" for birria to make tacos (omitting the bacon fat, of course lol). Thank you so much for this!
Just quickly dip the tortilla in the oil floating on top of the consummate and throw it on the griddle you're Good to go! 🙂 It is so lame how this voice to text changes what you say or what was originally posted 🙄🤬. Dip the tortilla in the oil floating on top of the consomme and then make up the taco
A mexican restaurant near me has Birria quesadillas with oaxaca cheese amd consume. Its amazing.
Consomé
I have a brisket I was going to slow smoke tomorrow but I'm going to try this out. Trimming as you pointed out is so important when cooking this type of meat.
Holy smokes Guga!!! Made this last night. One of the best briskets I have made.
The recipe on the video doesn't match the recipe in the description, which one to use? The video says sugar and chicken bouillon but the description doesn't
He must have forgot to add it. Burp pss word.
This Mexican approves of this cook.👍
Love when YT's drop other YT;s, watch all you all... Bradley is F'ing awesome!!!
I loved that angel and guga moment. Like in the old times. Great idea btw
Pro tip from a Mexican, Guga:
Skip the lime (when heated, it can give an unpleasant bitter taste)
Use fresh garlic for the marinade, rather than garlic powder.
Gotta try this soon! Looks amazing!
thank you for the respect Mr Guga. Its all love over here.
Remove the seeds if you got a baby mouth like Guga but if you have an adult mouth like Sean Evans keep the seeds in
There's zero heat in chilli seeds. I take them out usually because of the texture and they get stuck in your teeth lol.
@@feiryfella I know but people associate the seeds with heat instead of the white pith, or rib. And if he blended all the ingredients into a paste how can it get stuck in your teeth
Definitely making it this summer!
Oh my God Guga! I love your recipes!
The editing is a bit much in this one
Way too many meme edits in the videos lately. Don’t need cutaways that don’t really add much.
Bro what are you on about there wasn’t really that much, just say you’re boring and watch someone else😭
I feel you, I don’t mind some editing but these are so poorly placed and completely dated
just ordered all the peppers gonna try this this weekend! Thanks Guga!
You can't just go to the store and buy them? 😮😟
Just buy them
Its got to be hard to impress Leo and Angel considering everything you cook for them. They are legit amazed with this one
I was dying to watch a brisket video. Brisket for life ❤
Ok, my mouth was watering while the tacos were cooking. The lard on the fry surface is primo.
Making this today! Thanks!
New Mexico is known for their authentic red and green chilis so with that being said most will tell you never to use the water you hydrated the chilis in because it will leave a bitter taste!
I have done it both ways and reusing the water definitely gives a bit of bitterness! Great video may have to try it some time:)
Love the start of the video with that sound Guga😅😁
Another good use for that brisket is to cube it, after, then make it into a full chili. super good.
300 degrees in the smoker for 3 hours, then in the oven at 350 degrees for 2 hours (with marinade).
I would love to see the measurements on the tomatoes (how many?) onions (how many?) salt (how much?) garlic powder (how much?) cinnamon (how much?) brown sugar (how much?). 🙏🏼
To get even more flavor and more authentic don't forget to Brown the tomatoes on a dry frying pan you can do this with the garlic and Chili's too. A quick outside Browning on some onions might also be good...😉
Actually it was kind of weird for me to be seeing brown sugar and cinnamon...
Amazinn concept Birrria Brisket! PLease do Birria Banh Mi next!!
Hi!!! I have never made a Brisket. I liked how you cooked this. Maybe one day I will try your recipe. Looks super yummy!!! I just want to eat some of it...YUMS!!! Great Video!!!...🦋
Why must I always watch your videos on an empty stomach? 😭
This looks so good 🤤
Was waiting for this to air already.
This recipe looks excellent!
That looks incredible!!
I love this RUclips Cinematic Universe where they shout out other youtubers i like lol
I actually enjoy the walks. The interactions with other dogs is especially interesting
I’ve been looking at a brisket in my freezer. I do believe this is it’s destiny 😋
DANG!!! That looks incredible!!!!
One of my life changing culinary experiences was wandering through Mexico City late one evening and stumbling upon a late night Birrieria. As a Canadian (we don't have really any good mexican food up here), the first bite of the Birria taco was probably the most incredible thing I've tasted. To this day, it's my # 3 favourite food I've tried (after Beef Rendeng and Singapore Laksa)
It's dangerous wandering the streets of Mexico. Every time I go I put on 5 pounds 😲🤪
It was probably brisket too! Lol
After just watching Guga's video about cooking hacks, the knife skills while cutting this brisket come into question.
2:25 i love when he lists ingredients his voice just keeps getting higher 😂
I am SO going to make this this summer!
I knew this would be good. Nicely done guga I see someone educated you on the bacon grease. 😅
Ok gave this a try, Brisket is in the oven with the Birria sauce (sorry if spelling is wrong). Will check every hour, and pull it when brisket hits about 195-200 internal temp. Then let it rest see how it tastes, smells real good though.
Come on man, Guga that truly looks amazing.
Guga, you killed this Know that ! Killed it
I would absolutely love to help with the testing of one of these experiments... seems almost everything on this channel comes out perfect.
Looks amazing .. Mouth watering 😋
Nice job Uncle Guga, looks delicious!!! Looks delicious even without some MSG!
Definitely gonna try this.
Aw man guga you're killing me with this video on ash wednesday!
It looks so good that i forgor to drooling
if this was instagram, i would say unmentionable things about how good this looks, but since this youtube i'm just gonna say good job!
Gotta give this a try now
Dang. Definitely needs to go on the list
Hey guga, you should definitely make “molleja” on the grill (I think the translation is sweetbread or cow gizzard but I am not sure) it is delicious!
Oaxaca is amazing. Always use it for traditional Cemita sandwiches with a chipotle mayo. Try those out sometime, you won't be dissapointed!
When you made birria marinade before, you start with like 200 garlic cloves. I prefer that way. Thank you!
Dang it! My mouth is watering, I'm hungry, and its past midnight. You're killing me dude....
Wish I was there to taste. Looks amazing
Looks so good